I really wanted artichoke and spinach dip today…but didn’t want to make chips or go buy more artichoke, so I used what I had in my refrigerator to make artichoke-spinach cheesy cups! It’s really gooey and a burst of veggie flavor. This recipe would be great to use for entertaining, but I ended up just sitting in front of the TV and eating them!! The directions are long, but it’s incredibly easy to do – just a few minutes to roll out the crescent roll dough and a few seconds to pulse together some veggies. In no time, you’ll have a tasty pastry cup!
1 tube of crescent rolls
½ bag baby spinach
2 cloves of garlic
¼ Vidalia onion
¼ cup artichoke hearts (jarred and packed in marinade)
½ cup mozzarella cheese
¼ cup parmesan cheese
1-2 tablespoons mayonnaise
¼ teaspoon red pepper flakes
Preheat the oven to 375 degrees Fahrenheit.
Spray a mini muffin tin with nonstick spray.
Open the tube of crescent rolls, but don’t separate each individual triangle – keep the sheet of crescent rolls together. Divide into four sections. Take one of the sections and roll out into a square roughly 5×5. Cut this large square down the middle lengthwise, and then down the middle widthwise. You will now have 4 mini squares. Take one of these squares and press into the mini muffin tin so that it forms a cup. Repeat for the rest of the squares. Then repeat for the rest of the dough.
In your food processor add the spinach, garlic, onion, artichokes, mozzarella, parmesan, mayo, and red pepper flakes. Pulse until it becomes like a chunky paste. This is the filling for the cups.
Take about 1 teaspoon of the filling and spoon into a dough cup. Continue until all the cups are filled.
Put the muffin tin into the oven and bake the artichoke-spinach cheesy cups for 20-22 minutes.
Allow to cool slightly before eating.